1. Prepare quinoa, chickpeas, and sweet potatoes.
a. Stovetop Method: To a saucepan, add chickpeas (with liquid) and quinoa. Heat over medium-high heat to bring chickpea liquid to a boil. Cover with a tight-fitting lid and reduce heat; simmer for 15 minutes, or until quinoa and sweet potatoes have softened. In another saucepan fitted with a steamer basket, add water to 1/4" below the bottom of the steamer basket and add sweet potatoes; boil over high heat for 5 to 10 minutes, or just until potatoes cubes can be easily pierced with a fork.
b. Rice Cooker / Veggie Steamer Method: I use a rice cooker that has a veggie steamer on top. To cooker portion, add the chickpeas (with liquid) and quinoa. To the steamer portion, add the sweet potatoes. Cook for 15 to 20 minutes, depending on your cooker.
2. In a skillet, heat coconut oil over medium-high heat. Add onion and garlic and saute until the onion is translucent.
3. Add all of the spices (coriander, cumin, turmeric, garlic powder, cayenne pepper, cardamon, ginger, salt, and pepper).
3. Add the chickpea-quinoa-sweet potato mixture to the skillet.
4. Add coconut milk
5. Mix well and allow to boil over high heat. Reduce to low heat, cover, and simmer for 10 to 15 minutes, stirring every few minutes, until the milk has condensed into a nice curry
This curry is simple and healthy! Quinoa is a super nutritious grain and if you use the "lite" coconut mylk you will keep the fat and calories down too! You can easily add in other veggies like peas, cauliflower, and carrots to really veg it up! I generally don't eat this with rice since the quinoa is a type of grain. Also, you can make up a super quick naan just by mixing equal parts of self rising flour and club soda (I toss in some sea salt, curry powder, and cayenne pepper--or, get wild and put in banana peppers! Yum!!) fry in a hot skillet just like a pancake and you'll have fresh hot naan/pita in a few minutes!
Enjoy!
Source of recipe: I developed this recipe while working with a few other curry recipes